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–+ servings
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Kolkota Kati Roll

Yield: 4
Author: Shayma Saadat

Equipment

  • parathas or chapatis I use store-bought parathas
  • mint chutney1

Ingredients

  • 4 chicken thighs or legs (use dark meat)
  • 1 cup yogurt
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp minced garlic (or garlic paste from the jar)
  • 1 tsp minced ginger (or ginger paste from the jar)
  • small bushel of chopped, fresh coriander leaves and stems (enough for the chicken marinade, omelette and for garnishing the kati roll. Use proportions as you please.)
  • 2+2 tiny green chilies, chopped
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp tandoori masala (in powder form, not paste)
  • 2 tbsp + 4 tsp corn oil (or any other neutral oil)
  • 4 parathas (or chapatis)
  • 4 eggs
  • 1/2 tsp red chili powder
  • pinch salt
  • 1 medium onion sliced into thin rings
  • mint chutney1 (paudinay ki chutney)
  • 2 medium tomatoes sliced thin, into disks

Instructions

Step 1: Prepare the pulled-chicken

  • In a large bowl, add yoghurt, garam masala, garlic&ginger paste, fresh coriander, 2 chopped green chilies, salt, cracked black pepper and tandoori masala powder with chicken thighs.
  • Marinate 3-5 hours or preferably, overnight.
  • Place a pan over medium-high heat with 2 tbsp oil. Add chicken plus the marinade.
  • Allow to cook, uncovered, for 20 minutes. When the chicken has absorbed all the juices and is almost dry, take off the flame.
  • Remove meat from bones, shred by hand and set aside.

Step 2: Prepare the paratha and omelette

  • Beat 4 eggs with red chili powder, pinch salt (to taste) and chopped cilantro.
  • Bear in mind that you will be making 4 omelettes, respectively, for each kati roll.
  • Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati.
  • Add 1 tsp of oil per omelette, to the pan.
  • Slowly pour in 1/4 of the egg mix and swirl, to cover the pan. As soon as you see that the bottom of the omelette is set and the top is still soft and custard-like, place the the paratha on top, it will cling to the omelette.
  • Gently insert a spatula underneath the omelette and flip it over. Let the paratha bronzen a bit, then remove from flame. The omelette will be clinging to the paratha now.

Step 3: Assemble kati roll

  • In a plate, place the paratha with the omelette side up.
  • Add pulled-chicken, then dot with some mint chutney.
  • Add onions, tomatoes, coriander and chopped green chillies. Drizzle some more mint chutney on top.
  • Roll and eat warm.
  • If you are preparing these for a crowd, you can prepare the paratha and omelette and serve this to your guests. Place all the accoutrements in a dish for your guests to assemble themselves at the table.

Notes

1. in a blender, puree a bushel of mint with some water, salt and 1 green chili. Mix this with some yoghurt for paudinay ki chutney, which is what we use for the kati roll.